Sage Mustard And Balsamic Roasted Chicken Recipes

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Steps:

• Preheat oven to 400 degrees. Push 3 sage leaves under the loose skin of each hen and transfer to a shallow, non-metallic dish. Place the oil, mustard, vinegar, salt and pepper in a bowl and stir to combine. Pour the mustard marinade over the hens and coat thoroughly. Allow to marinate in fridge for 30 minutes. Place hens on a wire rack in a metal baking dish. Toss the shallots with the remaining oil and place in bottom of dish. Roast for 15-20 minutes or until the hens are golden and cooked through and onions are tender.